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Tagine fish on cous cous with slow cooked vegetables Recipe

Ingredients

How to make it

  • Method
  • Couscous
  • Heat the olive oil in a frying pan over moderate heat and add the onions, kumara and pumpkin. When everything is hot and beginning to fry, turn the heat down to low. Cover and cook slowly, stirring occasionally, until the vegetables are tender, about 15 minutes.Meanwhile, put the couscous into a heatproof bowl and add enough boiling water to cover. Quickly mix well and cover tightly. Set aside for 20 minutes. Uncover and fluff up with a fork so there are no lumps. The couscous will still be hot.Gently mix the vegetables with the couscous, taste and season well with salt and pepper.
  • Tagine
  • Mix the turmeric, salt and lemon juice and brush all over the fish. Set aside for 20 minutes.Heat the olive oil in a deep frying pan over moderate heat, add the fish in batches and fry on both sides until starting to brown. Remove the fish to a plate and set aside. Add the onion, garlic, cumin, lemon zest, carrot and sultanas to the pan. Fry gently without browning until the onion is soft.Add the stock and water, bring to the boil and simmer for 5 minutes. Add the fish and simmer until it is just cooked through. Be careful not to overcook. Taste and season. Sprinkle the chopped coriander on top. Serve the fish on the couscous. Serves 6.5cm chunks

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The Cook

michaella CHRISTCHURCH, NZ

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